Chef and hospitality consultant

POACHED RHUBARB & ALMOND TART

Ingredients

Sweet Pastry

Ingredients

500 g icing sugar 1 kg icing sugar

1 kg butter 2 kg butter

100 ml milk 200 ml milk

3 eggs 6 eggs

1.750kg flour 3.500kg flour

Method

In the kitchen aid, using the paddle attachment cream the butter and icing sugar together. Then add the egg and milk a little at a time. Add the flour and mix until just combined. Remove from kitchen aid and finish by hand. Rest before use.

FRANGIPAN

INGREDIENTS:

500g butter

500g sugar

8 eggs

50g flour

500g almondmeal

METHOD:

Cream butter and sugar, add the eggs one at a time. Add the flour and almondmeal and mix well.

Poached Rhubarb

Ingredients

800g Rhubarb

150g sugar

Syrup:

SKINS

700g sugar

375g sweet wine

2 old vanilla beans

1000g water

1 cinnamon sticks

2 orange zest

Method:

Wash, peel and cut the rhubarb then roll in sugar leave stand for half an hour.

Bring the syrup up to the boil and pull out the skins

Place the rhubarb in and simmer it slowly..( it does not take long)

You want it to hold its shape when its cooked

To Assemble

Line flan tin with sweet pastry, blind bake, cool

Spread a thin layer of rhubarb on the base of the pastry, pipe/spread frangipane over the top to fill the flan.